Chocolate bread and butter pudding

Just add 1 Tbsp of cocoa to the milk and egg mixture to get

chocolate pudding.

25g/1oz butter, plus extra for greasing

8 thin slices bread

50g/2oz sultanas

2 tsp cinnamon powder

350ml/12fl oz whole milk

50ml/2fl oz double cream

2 free-range eggs

25g/1oz granulated sugar

1 Tbsp cocoa powder

nutmeg to taste

Grease a 1 litre/2 pint pie dish with butter.

Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread.

Gently warm the milk, cream and cocoa in a pan over a low heat. Don't let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

Add the warm milk and cream mixture and stir well.

Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

Preheat the oven to 180C/355F/Gas 4.

Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.